16th September is Mexican Independence Day and I am celebrating this momentous occasion with a quintessentially Mexican dish: “frijoles refritos”, otherwise known as refried beans. This description, however, is a misnomer as the beans are only fried once.

Tender, succulent, rich and satisfying, Mexico’s carnitas are one of the most irresistible of Mexican dishes. The very first thing I look out for when I set foot on Mexican soil is a street or market stand which is serving them and then I know I am home again at last.

UNESCO has never included food and cooking in its “intangible cultural heritage” awards, but on 16 November 2010, it bestowed this honour upon Mexican Cuisine, a decision which was greeted with tremendous personal and national excitement and pride.

The Aztecs called the peanut tlalcacahuatl or cacao of the earth as it grows underground, and in the state of Veracruz, it makes an appearance in a variety of guises, Palanquetas de Cacahuate, or peanut brittle, among them.

Veracruz’s best known mole may not be as celebrated as those of other regions but it deserves a hearty accolade. Its flavours are nutty, rich and fruity – even steamy, lush and tropical – and the texture is thick and wonderfully jammy. It is not fast food but very manageable and worth the effort.

In Mexico, grains and nuts are used to concoct horchata, one of the most popular aguas frescas, fresh waters, which are sold in huge glass jars at market stands, in ice-packed barrows on the streets, and in restaurants. One of its greatest talents is its ability to calm a chilli blasted palate!

The Veracruzana Picada, like its sister, the Pellizcada, is a very regional member of the vast clan of Mexican antojitos – snacks based on corn, cooked, served and consumed mainly on the streets and in the markets.

On a hot day, Mexico’s aguas frescas or fresh waters are a taste of heaven. They are not as dense and rich as an actual juice, as water is often added to give the required lightness and breezy zest and there are countless varieties on offer.

The Cornish pasty is a stalwart of British gastronomy, steeped in tradition, history and folklore. However, it has travelled widely, following the Cornish tin miners across the globe, and in the 19th century, it reached Mexico and the silver mines of Pachuca and Mineral del Monte.